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CreativityTranscript
00:00 (upbeat music)
00:02 Today, I'd love to show you how to make my show-stopping
00:06 chestnut chocolate orange Christmas dessert.
00:09 We're gonna put 125 grams of chocolate
00:18 with 75 grams of butter and place it into a bain-marie here
00:22 with some simmering water.
00:23 (upbeat music)
00:26 I've got a little mini food processor,
00:45 so I'm gonna put the prunes in.
00:48 If you don't wanna use prunes,
00:49 you can use dates instead, maybe apricots.
00:53 The next step is to whisk up the egg whites.
00:56 (whisk whirring)
00:59 Now, we wanna pour in the chocolate and butter.
01:07 And we just wanna do this slowly.
01:10 If you put it in too fast,
01:11 the warm chocolate's gonna cook the eggs.
01:14 We just wanna gradually pour it in
01:16 and whisk at the same time.
01:17 The egg whites are soft peaks, so they hold their shape.
01:23 Fold the egg whites in.
01:25 The whole point of the egg white is to get volume.
01:28 The next step is stick it in the oven.
01:30 (oven door clanging)
01:33 And that's preheated to 170 degrees,
01:36 and it needs approximately half an hour,
01:38 maybe 35 minutes, depending on your oven.
01:40 A good way to check whether the torte's cooked
01:42 is you'll see some small cracks on the top.
01:45 Let that cool completely.
01:46 Stick it in the fridge for around two hours.
01:49 (upbeat music)
01:52 (upbeat music)
01:54 I'm gonna do another zest and juice of another orange.
02:10 If you don't like orange,
02:11 we can put in lavender with chocolate, works really well.
02:14 You can add ginger.
02:16 So that's well combined now.
02:18 So that's ready to go into the two prepared tins.
02:21 So that's gonna bake for approximately 20 minutes on 170.
02:26 (upbeat music)
02:29 This is 60% chocolate again.
02:37 Milk chocolate will work just as well.
02:40 It's gonna have water in it instead of cream.
02:42 That's a little healthier.
02:43 We just need to let that sit for about five, 10 minutes
02:50 just to set slightly.
02:52 We're gonna prepare the Italian meringue topping now.
02:54 (upbeat music)
02:57 Bring it up to 125 degrees Celsius.
03:03 We want to just pour the sugar syrup in really slowly.
03:06 There's no need to cook this meringue
03:08 because the hot sugar syrup cooks the egg.
03:10 We're just gonna put ganache on the top
03:16 and work it down the sides.
03:19 And we're ready to start piping.
03:21 I've got a disposable piping bag, these are handy.
03:26 It's a good idea to get all these ingredients
03:27 and all your utensils together ready before you go.
03:31 We'll start on the outside
03:32 and just work our way around to the middle.
03:35 So you just want to lightly blue torch the meringues
03:41 to turn like a nice golden color.
03:43 Done.
03:45 So that's my showstopping chestnut chocolate orange
03:47 Christmas dessert.
03:48 Merry Christmas.
03:49 (upbeat music)
03:51 [BLANK_AUDIO]